Name: Pixel art green house
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 1/4 cup white rice; 1/2 cup water; 3 oz broccoli florets, cut into 1/2-inch cubes; 2 oz asparagus tips, cut into 1/2-inch pieces; 1 1/2 tsp extra virgin olive oil; 3/4 tsp salt; 1/4 tsp black pepper; 1 tsp lemon juice

Ingredients

9 items

7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness
1/4 cup white rice
1/2 cup water
3 oz broccoli florets, cut into 1/2-inch cubes
2 oz asparagus tips, cut into 1/2-inch pieces
1 1/2 tsp extra virgin olive oil
3/4 tsp salt
1/4 tsp black pepper
1 tsp lemon juice

Instructions

Prep 20 min · Cook 5 min

Combine the rice, water, and a pinch of the salt in a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While rice simmers, cut the chicken into a house shape with straight, square edges. Reserve the scraps. Heat half the oil in a 12-inch skillet over medium-high heat. Season the chicken house and scraps with the remaining salt and the black pepper. Sear the house and scraps until golden, 3 to 4 minutes per side. Transfer to a plate to rest for 2 minutes. Done when firm to the touch, 165°F.
Wipe the skillet clean. Add the broccoli and asparagus with 2 tablespoons of water. Cover and steam over medium-high heat until tender and bright green, about 3 minutes. Drain and toss with the remaining oil.
Place the rice on a plate and press it into a flat, square foundation using an offset spatula. Center the chicken house on the rice. Arrange the cubed vegetables in a blocky grid to create trees and a garden. Use the small seared chicken scraps to form a square door and window. Finish with the lemon juice over the chicken and greens.

Nutrition

Ingredients

Instructions

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